Yellow Chicken Curry

Yellow Chicken Curry


1077 people made this

This is an adaptation of yellow chicken curry from India. The aromas and flavors are a delight to the senses! It is best served with fresh naan bread and Basmati rice.

Amanda Cutting

Serves: 4 

  • 3 tablespoons olive oil
  • 1 small onion,peeled and chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon white sugar
  • salt to taste
  • 2 skinless, boneless chicken breast halves - cut into bite-size pieces
  • 1 tablespoon tomato paste
  • 250ml (1 cup) natural yoghurt
  • 200ml (3/4 cup) coconut milk
  • Juice of 1/2 lemon
  • 1/2 teaspoon cayenne pepper

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Heat olive oil in a heavy frypan over medium heat. Fry onion until lightly browned.
  2. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.
  3. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
  4. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

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Reviews (10)


Easy and a great tasting recipe.... Even the kids loved this one. Didn't put in the cayenne pepper as it would have been too hot for the kids. Will definitely be eating this one again... - 06 Jul 2012


Had this a few nights ago and it was amazing! Really loved it, and my husband did too. Made it exactly like the recipe said! - 08 Oct 2012


This was my first attempt at making a curry from scratch. I liked this recipe because all the ingredients can be bought at the grocery store and didn't need me to go to an Indian grocer (that will be next though). It was easy, tasted great and quick to cook. I added more of a lot of things like the yogurt and coconut milk just to make it more saucy. In doing that I also added more of the spices. It really was great and I’ll definitely be making it again. - 21 Oct 2013

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